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The Oxbow Bar & Grill Restaurant Manager is responsible for overseeing the daily operations of Oxbow Bar & Grill, ensuring exceptional guest experiences from arrival through departure while maintaining high service, quality, and operational standards. This leadership role is responsible for driving guest satisfaction, team member engagement, financial performance, cleanliness, safety, and compliance throughout all restaurant and bar operations. The Restaurant Manager will lead by example through a hands-on management approach while fostering a culture centered around hospitality, accountability, teamwork, and operational excellence.
Position: Oxbow Bar & Grill Restaurant Manager Location: Fort Myers, Florida Department: Food & Beverage Reports To: Assistant Director of Food & Beverage Status: Exempt
Essential Functions
• Maintain compliance with Luminary Hotel & Co. and Mainsail Lodging & Development company core values, policies, and service standards.
• Create and maintain a positive, professional, and hospitality-driven atmosphere for guests and team members.
• Manage the daily operations of Oxbow Bar & Grill, including dining room, patio, bar, host stand, and service support areas.
• Ensure all guests receive exceptional service by actively monitoring the guest experience and resolving concerns promptly and professionally.
• Respond to all guest requests, complaints, accidents, incidents, and service recovery opportunities in a timely, attentive, courteous, and efficient manner with appropriate follow-up to ensure guest satisfaction and retention.
• Conduct consistent table touches and engage with guests throughout service to solicit feedback and build guest relationships.
• Respond to and manage all guest feedback platforms including Marriott GXP, Medallia, TripAdvisor, Google Reviews, OpenTable, Yelp, and all social media channels in a professional, timely, and hospitality-driven manner.
• Maintain awareness of online reputation trends and collaborate with Food & Beverage and Marketing leadership on guest sentiment and operational improvements.
• Assist bartenders, servers, server assistants, food runners, and hosts during meal periods and peak business demands.
• Supervise and direct daily shift operations while working closely with Assistant Managers, Supervisors, Culinary Leadership, Stewarding, and other hotel departments.
• Prepare weekly schedules according to business forecast, labor budgets, productivity standards, and operational needs.
• Monitor staffing levels to ensure exceptional guest service while achieving labor and financial objectives.
• Maintain accurate payroll records and approvals in accordance with company payroll deadlines and policies.
• Participate in and lead required meetings including departmental meetings, pre-shifts, resume meetings, training sessions, and manager meetings.
• Conduct daily pre-shift meetings communicating service priorities, VIP guests, menu features, hotel happenings, safety reminders, and operational updates.
• Work with the Assistant Director of Food & Beverage to conduct monthly departmental meetings focused on training, guest satisfaction scores, associate engagement, financial performance, and operational initiatives.
• Ensure compliance with all food safety, sanitation, health department, OSHA, and alcohol service regulations.
• Maintain cleanliness, organization, maintenance, and sanitation standards throughout all front-of-house areas.
• Ensure all team members are trained and compliant with responsible alcohol service procedures and applicable liquor laws.
• Complete all required training programs from Mainsail Lodging & Development and Marriott systems as assigned.
• Train, motivate, coach, counsel, develop, and discipline team members according to company policies and hotel standards.
• Assist in recruiting, interviewing, onboarding, and retaining top talent within the department.
• Conduct ongoing training and development to improve product knowledge, service execution, beverage knowledge, and operational consistency.
• Promote open communication, teamwork, accountability, and a positive work environment across all shifts and departments.
• Ensure team members are treated fairly and equitably while supporting associate engagement and retention initiatives.
• Maintain service standards through active floor presence and hands-on leadership.
• Monitor and enforce steps of service, sequence of service, uniform standards, and departmental procedures.
• Uphold standards regarding purchase orders, invoice approvals, checkbook accounting, and expense controls according to company guidelines.
• Assist in monitoring and achieving departmental financial goals including labor cost, beverage cost, food cost, revenue growth, and profitability.
• Conduct daily, weekly, and monthly inventories and par checks to minimize waste, maintain product levels, and control costs.
• Monitor beverage controls, recipe adherence, and portioning standards to ensure beverage cost objectives are achieved.
• Assist with menu planning, beverage programming, promotions, and operational initiatives in collaboration with Culinary Leadership and Food & Beverage leadership.
• Maintain knowledge of local market trends, competition, guest preferences, and seasonal business demands.
• Support outlet marketing initiatives, activations, promotions, entertainment programming, and special events as needed.
• Ensure all opening, mid-shift, and closing duties are completed accurately and consistently.
• Ensure guest privacy and security by following all hotel procedures and standards.
• Respond appropriately to emergency situations and maintain current Safety Data Sheets (SDS).
• Maintain and monitor Lost & Found procedures according to hotel standards.
• Participate in monthly P&L reviews and contribute operational strategies to improve financial performance.
• Maintain regular attendance in compliance with hotel standards and work a flexible schedule including weekends, holidays, evenings, and late-night shifts as business demands require.
• Perform other duties as assigned by the Assistant Director of Food & Beverage, Director of Food & Beverage, or Hotel General Manager.
Qualification Standards
Education & Experience
• Minimum of 2 years of management experience in a high-volume restaurant, lounge, bar, upscale dining, or hotel food & beverage environment required.
• Luxury hotel or upscale dining experience preferred.
• Extensive knowledge of food, wine, spirits, and cocktail service required.
• Strong understanding of restaurant financials including labor management, beverage cost, inventory, forecasting, and P&L review.
• Experience managing social media guest feedback and online reputation platforms preferred.
• Experience with MICROS/EMC, OpenTable, Marriott systems, Workday, and Microsoft Office preferred.
• Food Safety Manager Certification and responsible alcohol service certification preferred or required upon hire.
Physical Demands
• Ability to stand and walk for extended periods of time.
• Ability to communicate clearly and professionally with guests and team members.
• Ability to lift, bend, push, pull, and carry up to 20 pounds.
• Ability to work in a fast-paced restaurant and bar environment.
• Corrected vision to normal range.
• Ability to travel occasionally for meetings or training.
• Ability to work long and flexible hours including nights, weekends, and holidays.
Mental Demands
• Ability to make sound decisions quickly in high-pressure situations.
• Ability to manage multiple priorities while meeting deadlines.
• Ability to work independently and as part of a team.
• Ability to provide direction, coaching, and leadership to others.
• Ability to effectively communicate with team members, guests, vendors, and hotel leadership.
• Ability to maintain professionalism and confidentiality at all times.
• Ability to anticipate operational challenges and implement proactive solutions.
• Ability to effectively manage conflict resolution and difficult situations with professionalism and composure.
• Strong organizational, leadership, problem-solving, and time management skills.
Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.